Mahsulot tavsifi
This course covers the theoretical basics of organoleptic evaluation of food products, focusing on taste, aroma, color, and structure. It includes selecting and preparing sensory panels for evaluation based on principles of human perception and statistical analysis of results
#hid#rang#ta'm#organoleptik baholash#sensor panel
Muallif
Allanazar RuzievTasdiqlangan muallif
- Hujjatlari
- 13 202
- Sotilgan
- 2 665
